Tuesday, March 16, 2010

Saturday, March 6, 2010

Okay, Okay, so I'm a little late with getting the new site up. It is 11:09pm in my neck of the woods so technically I stuck to my word about having the site up today.

So, check out the new site and leave a comment to enter into the giveaway. You have until Monday by noon (EST) to enter in to win one of these two totes. Good Luck! And enjoy the (we've been staying up late getting it presentable) site!

Monday, March 1, 2010

The end of Eat Food Not Junk is just around the corner. For some time I've wanted the two blogs to merge and be one. Food is too much a part of our lives to write exclusively about it on another blog--I want all of our loves in one place. So really it isn't the end, it just found a new home.

Until then, here is a tasty chicken entre with a kick that we love. And if you're worried about the kiddies, don't. Tone down the spices or barely coat their strips.

Directions

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.

In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.

Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

*Essence (Emeril's Creole Seasonings):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Honey Mustard Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons honey

2 tablespoons Creole mustard or other hot whole-grain mustard

Pinch salt

Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)